Blue Cheese Rosin
Case: Blue Cheese Rosin (Extract)
File Date: 08/01/2016
Case No: 0030
Method of Extraction: Solventless, Pressure-Extracted
Type: Sativa-Dominant Hybrid (75% / 25%)
Genotype: Blue Cheese = Cheese (Skunk #1 pheno) X Blueberry
Cheese is a famous U.K. strain, which is a genetically complex female phenotype of Skunk #1.
Blue Cheese’s genetics are very complex, since both parents have deep lineage.
This strain is typically an Indica-dominant cross, but Revolution’s cut is labeled a sativa-dominant strain. This sativa-dominant version is often referred to as “pheno A” among cultivators.
NOTE: For details about Revolution’s cut of Blue Cheese flower, please see this review.
Date Purchased: 07/29/2016
TIP: To learn how you can use this cannabinoids data to better your health, see the Cannabinoids Library page.
Physical Characteristics: This sample was a caramel and yellow-tinged colored, very pliable ball of rosin. A skin may form on the outside, though it’s very sticky on the inside.
TIP: Store in a cool, dark place. This rosin becomes very soft in warm environments.
Terpene Experience: In its raw, unsmoked form, this rosin gives off the unmistakable aromas of berry and cheese. This sample tasted of cheese with a dose of sweet berry on the exhale. A wonderfully pure and assertive flavor profile.
TIP: To learn all about terpenes, see the Terpenes Library page.
Effects: Similar to Revolution’s Blue Cheese flower, the effects were potent, spacey and cerebral accompanied by a noticeable body relaxation element as the experience progressed.
TIP: This gram of rosin lasted about as long as a typical gram of wax.
Duration of Effects: 2+ hours, depending on dosage
May Help With: Helped with mood, anxiety, PTSD, GI cramping. Research indicates this rosin may also help with muscle spasms, general body pain, some forms of nerve pain, intraocular pressure, appetite (and more).
Nice retention and expression of the flower’s terpene profile and not pressed at too high of a temperature.
NOTE: For details about this 1-5 Rating Scale, click here.